I don't know if you know but Scotland has a penchant for deep-frying anything, including pizza. I wonder where they got that idea from? Thanks for the panzerotti lesson.I had never heard of them!
You should try to make Lángos - Hungarian pizza. It is deep fried pizza dough topped with garlic, sour cream, and grated cheese. I use a high hydration dough for my version and it is heavenly!!
Hey Ed! I know exactly what they are!!! My wife lived in Hungary for a while and everytime I was there visiting, Làngos was my to-go street food! Awesomeness!!! 😎
When I was in high school this was my go-to lunch at my local pizzeria. Which one was yours??? If you enjoy fried pizza dough, please do the right thing by hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
A beautiful video! I'm planning on making these tomorrow and wonder about a refrigerator time of 16-18 hours. Any harm in a little extra cold resting time?
Hey Anda! No, after the 12 hours proofing in the fridge, i divide and shape from cold (makes it easier) and then proof one more time before the frying. Hope this helps! :)
I’m from Rome and I can tell you that Panzerotto isn’t just Apulian, especially this version I made in this video. In any case, I’m sure You’re gonna find many different versions for it in all Italy. ;)
@@MileZeroKitchen sicuramente lo fanno anche a Roma, ma è un prodotto tipico Barese, come la teglia romana a roma e il babà a napoli. Poi l'idratazione dell'impasto è troppo alta per i panzerotti
@@leonidasleonidas4833 grazie delle info! Per quello ho specificato “romano” e ad alta idratazione, così non ci confondiamo con la ricetta autentica pugliese! A presto!
Il panzerotto, specie se fritto, e' tipico in tutta Italia come il calzone al forno non e' che lo fanno solo a Bari. Noi Italiani purtroppo riusciamo ad attaccarci a dettagli veramente inutili.
Crunchy and beautiful. Looks delicious!
This was one of my favorites when I lived in Toronto. Can’t wait to try the recipe
It look great! THank you for showing!
I don't know if you know but Scotland has a penchant for deep-frying anything, including pizza. I wonder where they got that idea from? Thanks for the panzerotti lesson.I had never heard of them!
My mom used to make me these, but definitely with a lower hydration dough. These look amazing!
Hey Jerry! Thanks for watching. I'm glad I could help reminiscing awesome food from our family! :)
Oh my God! Yessss!!! 👏🏻👏🏻👏🏻
I like all your recipes
It's a travesty this channel doesn't have more subscribers. Awesome food and great cinematography. What more could you want?
so good...soo good!
You should try to make Lángos - Hungarian pizza. It is deep fried pizza dough topped with garlic, sour cream, and grated cheese. I use a high hydration dough for my version and it is heavenly!!
Hey Ed! I know exactly what they are!!! My wife lived in Hungary for a while and everytime I was there visiting, Làngos was my to-go street food! Awesomeness!!! 😎
I’m from Romania and here are a lot of hungarian people and we have Langos here too, they are soooo good! And Kurtos Kalacs! So yummi
When I was in high school this was my go-to lunch at my local pizzeria. Which one was yours??? If you enjoy fried pizza dough, please do the right thing by hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
A beautiful video! I'm planning on making these tomorrow and wonder about a refrigerator time of 16-18 hours. Any harm in a little extra cold resting time?
Do you use warm water for the dough or cold? I love your recipes..❤
Yummy
Tuyệt lắm 👍
Hi MZK, can we use oven to bake them instead deep fry? You are so awesome
You can bake them and have more like a calzone instead of a panzerotto! :) Good luck!
Thank you very much for your answer, always thumbs up
Great video again :) but one question, of course. You let the dough at room temp after 12h in the fridge? It you let, how much? Thanks
Hey Anda! No, after the 12 hours proofing in the fridge, i divide and shape from cold (makes it easier) and then proof one more time before the frying. Hope this helps! :)
@@MileZeroKitchen Thanks a lot. Today I tried another recipe but I want to try yours, I think is better :)
😮
Looks so good! I might try filling it with zucchini.
The filling is a bit boring, but the outside truly looks amazing!
This filling is the same as the original roman recipe, but you can stuff them however you like! Thanks so much for watching! :)
Panzerotti is a Puglia region street food not Roman
I’m from Rome and I can tell you that Panzerotto isn’t just Apulian, especially this version I made in this video. In any case, I’m sure You’re gonna find many different versions for it in all Italy. ;)
@@MileZeroKitchen sicuramente lo fanno anche a Roma, ma è un prodotto tipico Barese, come la teglia romana a roma e il babà a napoli. Poi l'idratazione dell'impasto è troppo alta per i panzerotti
@@leonidasleonidas4833 grazie delle info! Per quello ho specificato “romano” e ad alta idratazione, così non ci confondiamo con la ricetta autentica pugliese! A presto!
Il panzerotto, specie se fritto, e' tipico in tutta Italia come il calzone al forno non e' che lo fanno solo a Bari. Noi Italiani purtroppo riusciamo ad attaccarci a dettagli veramente inutili.
😮